Classic Cheese Fondue with Gouda, Gruyère & Swiss

This Classic Cheese Fondue blends Gouda, Gruyère, and Swiss cheeses into a smooth, creamy dip with a hint of garlic, nutmeg, and white pepper. Serve it warm with assorted dippers such as artisan bread, vegetables, and fresh fruits for a fun and elegant appetizer.

Recipe Information

Total Time:

Yield:

12 servings

Ingredients

2 cups shredded Gouda cheese

2 cups shredded Gruyère cheese

2 cups shredded Swiss cheese

2 tablespoons cornstarch

2 cups vegetable stock

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

¼ teaspoon ground white pepper

¼ teaspoon ground nutmeg

Assorted dippers, such as red endive leaves, sliced artisan cranberry-walnut bread, cherry tomatoes, sliced roasted Brussels sprouts, sliced Granny Smith apples, sliced carrots, blanched Broccolini and sliced watermelon radishes

Directions

In a medium bowl, combine Gouda, Gruyère and Swiss cheeses. Sprinkle with cornstarch; toss until evenly coated. Set cheeses aside.
In a stovetop-safe fondue pot*, combine vegetable stock, Worcestershire sauce and garlic. Bring to a gentle boil over medium-high heat. Reduce heat to medium. Add cheese mixture, a small amount at a time, whisking constantly until cheese is melted. Cook and whisk until bubbles begin to form and mixture is smooth. Whisk in white pepper and nutmeg.
Immediately place fondue pot on stand over fondue burner to keep warm. Serve with assorted dippers.

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*If fondue pot is not stovetop-safe, prepare the fondue in a medium saucepan. Transfer cheese mixture to a fondue pot and keep warm while serving.